Rediscovering Mexico one delicious meal at a time

Chayote and poblano soup

[donotprint]Brrrrr! It is cold today. The thermometer read -11ºF (around -23ºC) when we woke up this morning. That is cold. But I don’t mind it. Even though I like every season of the year winter is still my favorite. What’s not to love? Cold and short days to snuggle, watch movies or read a good book next to a fireplace while the snow covers the world with a white cold blanket. Oh so beautiful!

Anyway, this time of the year calls for a lot of comfort food and what is more comforting than a bowl of soup? Yesterday I made this soup with two ingredients that I have presented to you before on this blog, chayotes:

and poblano peppers:

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Chayote and roasted poblano soup
Makes 4 servings

For this recipe you will need:

2 chayotes

4 cups chicken broth

1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)

1/2 onion

fresh cilantro (optional)

salt and pepper

oregano

parsley flakes

cream, green onions and queso fresco for garnish

Note: I don’t include the amounts for spices because they should be used according to taste.

Preparation:

Clean chayotes (click here for a video on how to prepare chayotes) and boil them in chicken broth until tender.

Blend chayotes, poblano pepper, onion and cilantro with about 1 cup of the chicken broth until smooth.

Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover.

Simmer for 15 minutes or until the soup thickens. Stir constantly.

Serve and garnish with cream, green onions and queso fresco.

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There you have it, a spicy soup that will bring you back to life in this freezing weather.

¡Buen provecho!

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Hi there Ben. You know, I’ve never had chayote. I’ve heard of it, but have never had the opportunity to try it. But your soup looks so delicious I’m going to try and find some at the supermarket this weekend. Besides, anything made with poblanos has got to be good. Bien hecho corazon.